Who said you can only enjoy ice cream during the summer months? Creamy, sweet, and full of delicious pumpkin flavour, you’ll love this dairy-free maple and pumpkin ice cream even after the summer is over!
It’s also a great alternate pumpkin flavoured dessert for Thanksgiving…one kids especially will enjoy!
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Why Pumpkin Ice Cream?
I’ve been on kind of a maple syrup kick this Fall, and I thought why not pair it with pumpkin to create a Fall themed ice cream!
My family loves ice cream (who’s family doesn’t though!?), and switching up the usual flavours by making this simple recipe ensures I have a Fall themed dessert ready to go and in the freezer for Thanksgiving.
The pumpkin puree we add to the ice cream base also helps create a thick creamy texture that the coconut milk alone wouldn’t achieve. You can use store-bought pumpkin puree or homemade pumpkin puree, just don’t use pumpkin pie filling!
As for the coconut milk, you need to use full-fat canned coconut milk. not the drink you can get in the health food section! Most often you’ll find canned coconut milk in the Asian or international food section of the grocery store.
Do You Need An Ice Cream Machine To Make This Recipe?
No. While I do encourage the use of an ice cream machine to churn your homemade ice creams and sorbets, it is not technically required to make this maple pumpkin ice cream.
An ice cream machine basically speeds up the freezing process, (allowing you to serve the ice cream within 15-20 minutes) and can result in a creamier texture.
Why did my ice cream end up really hard?
Depending on how long you leave your ice cream in the freezer for, it may end up becoming rock solid. This is in itself not a bad thing and entirely normal occurrence.
Of course it makes scooping the ice cream harder to do, but this is easily fixed by taking the pumpkin ice cream out of the freezer 10 minutes before you’re ready to dig in.
What you’ll need:
Before you start make sure you have all the ingredients on hand. There is nothing worse then realizing halfway in that you are missing an ingredient or two. While it’s ok to leave out a spice here or there, you want to be sure you have the following on hand:
- 1 400ml (15oz) can full-fat coconut milk
- 1 cup pumpkin puree – homemade pumpkin puree or store bought
- 2/3 cup Maple syrup – (we used the Bourbon barrel-aged maple syrup from Maple Lifestyle)
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1 pinch of cloves
- 1 pinch of salt
The great thing about these coconut milk based ice creams is that they are super easy to make. None of the tempering eggs, or carefully heating of cream as is required in traditional ice cream recipes.
Nope, in this recipe you just measure, mix, and freeze!
Start by measuring out all the ingredients. Mix together the pumpkin puree, maple syrup, and spices in a large bowl. Once you have everything combined, add the can of coconut milk to the ice cream base.
Whisk the pumpkin ice cream base really well and then cool the ice cream base in the fridge for 20 minutes. Cooling the base is optional, but it will help freeze the ice cream faster, especially if using the no-churn method.
Chefs Tip: If you want to make an ‘adult’ version of this ice cream you can add 2 tbsp of bourbon to the ice cream before churning or freezing. The added alcohol will also help prevent it from freezing completely solid.
The No-Churn Method
To make this pumpkin ice cream without an ice cream machine, simply pour the fully mixed recipe into a metal loaf pan, or similar glass container. Set the ice cream in the freezer until solid, about 1.5 hours.
To serve the ice cream, take it out a 5-10 minutes before serving, and then scoop the ice cream into dishes or onto a cone.
Note: No-churn ice cream will melt faster than traditional custard-based recipes, so eat up!
Churning The Ice Cream
To churn the ice cream, simply follow the instructions provided with your ice cream machine. Generally this would mean making sure the machine insert is frozen solid, and the ice cream base has been chilled.
Once the maple pumpkin ice cream reaches the desired consistency, scoop it onto cones, serving dishes, or into a container for storage in the freezer.
Once the ice cream has been scooped and is ready to be served, garnish it with some maple candied walnuts, or simply drizzle it with some extra maple syrup!
Maple Pumpkin Ice Cream
- 1 400 ml 13.5oz can full-fat coconut milk
- 1 cup pumpkin puree homemade pumpkin puree or store bought
- ⅔ cup Maple syrup we used the Bourbon barrel-aged maple syrup from Maple Lifestyle
- ¾ tsp cinnamon
- ¼ tsp ground ginger
- 1 pinch of cloves
- 1 pinch of salt
- Start by measuring out all the ingredients.
- Mix together the pumpkin puree, maple syrup, and spices in a large bowl. Once you have everything combined, add the can of coconut milk to the ice cream base.
- Whisk the pumpkin ice cream base really well and then cool the ice cream base in the fridge for 20 minutes.
- Pour the fully mixed recipe into a metal loaf pan, or similar glass container. Set the ice cream in the freezer until solid, about 1.5 hours.
Using an Ice Cream Machine
- Follow the instructions provided with your ice cream machine. Generally this would mean making sure the machine insert is frozen solid, and the ice cream base has been chilled.